Physicochemical Properties of Hydroxypropylated Chestnut Starch

Hydroxypropyl화 밤 전분의 이화학적 특성

  • Park, Young-Ae (Department of Food Science and technology, Kyungpook National University) ;
  • Kim, Jun-Han (Department of Food Science and technology, Kyungpook National University) ;
  • Hwang, Tae-Young (Department of Food Science and technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and technology, Kyungpook National University)
  • Published : 1999.08.31

Abstract

Physicochemical properties of the native chestnut starch(NCS) and hydroxypropylated chestnut starch(HCS) with propylene oxide were investigated. The water binding capacity and blue value of chestnut starch were increased by hydroxypropylation. With increasing temperature, the swelling power and solubility were increased and those of HCS were higher. The light transmittance of HCS was higher than it of NCS. Endotherm characteristics were studied with DSC showed that temperatures of initial gelatinization of NCS and HCS were $64.44^{\circ}C$ and $62.80^{\circ}C$, respectively. The temperature of initial gelatinization and enthalpies gelatinization in chestnut starch were decreased by hydroxypropylation. And the viscosity of HCS was higher than that of NCS.

Keywords

hydroxypropylated chestnut starch;propylene oxide;physicochemical properties